Nōhri 6 Recipe

Thinly slice the cucumber into rounds or half-moons. Place in a small bowl and toss with rice vinegar, sugar, and salt. Let sit 5 minutes to soften and release liquid, then drain excess liquid and toss with sesame oil and toasted sesame seeds. Chill until serving.

Warm the dashi in a small saucepan over medium heat until steaming but not boiling. In a small bowl, dissolve the white miso paste with a few tablespoons of warm dashi, then stir back into the pot.

Add the cubed halibut and silken tofu to the warm miso broth and heat gently for 30–60 seconds until fish is just opaque at the edges (do not boil). Season with a little soy sauce if needed.

Ladle into a small serving cup and garnish with sliced scallion. Serve immediately warm.

Pat the scallops dry with paper towel. Slice each scallop horizontally into 2 thin medallions if large, or keep whole if small.

Arrange on a chilled small plate. Lightly brush or dot with soy sauce and a tiny smear of yuzu kosho (or a drop of yuzu juice) on each piece. Sprinkle a small pinch of sea salt and top with microgreens or mitsuba. Serve immediately.

Combine the diced salmon with Japanese mayonnaise, sriracha (or tobanjan), sesame oil, and chopped scallion in a bowl. Mix gently to coat evenly without mashing the fish.

Taste and adjust heat or salt as needed. Transfer to a small serving spoon or portion and top with a small strip of nori or a dusting of furikake if using. Serve chilled.

In a small bowl, mix the diced ahi with mayonnaise, gochujang or sriracha, sesame oil, and scallion until evenly combined. Keep mixture cold and do not overwork the fish.

Portion onto a spoon or small plate and garnish with a tiny sprinkle of sesame seeds or microgreen if desired. Serve immediately.

In a bowl, gently beat the egg until just combined. Warm the dashi and add soy sauce, mirin, and salt; cool slightly so the liquid is warm (not hot).

Slowly strain the warm seasoned dashi into the beaten egg while stirring gently to combine. Strain the mixture through a fine sieve into a small cup to remove foam for a silky texture.

Place optional mushroom slice and tiny shrimp/scallop in the bottom of the serving cup. Pour the egg-dashi mixture into the cup, covering the additions but leaving a little headroom.

Cover the cup with foil or a lid. Steam over low heat (simmering water) for 12–15 minutes, or until the custard is just set (a slight wobble in the center). Alternatively, bake in a water bath at 160°C (320°F) for 12–15 minutes.

Remove, garnish with mitsuba or parsley, and serve warm.